Cannoli Pie – No Bake Recipe with Creamy Ricotta Filling

Introduction

You get all the rich, creamy flavor of a classic cannoli without any of the fuss in this stunning no-bake pie. With its spiced crust and luscious ricotta filling studded with dark chocolate and bright orange zest, it’s a show-stopping dessert perfect for any occasion.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes (for chilling/setting)

Total Time: 45 minutes, plus chilling

Servings: 10

Ingredients

• 1 ½ cup graham cracker crumbs
• ½ tsp ground cinnamon
• 1 tbsp cocoa powder
• ¼ cup granulated sugar
• 8 tbsp salted butter (melted)
• 15 oz whole milk ricotta (strained*)
• 4 oz full-fat cream cheese (room temperature)
• 1 cup sifted powdered sugar (115g)
• 4 oz finely chopped dark chocolate (semisweet or bittersweet)
• 2 tsp orange zest
• Chopped roasted pistachios and powdered sugar (for topping)

Instructions

1. In a medium bowl, combine the graham cracker crumbs, cinnamon, cocoa powder, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
2. Firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to press it into an even, compact layer. Place the crust in the refrigerator to set while you prepare the filling.
3. In a large bowl, use an electric mixer on medium speed to beat the strained ricotta and room-temperature cream cheese together until completely smooth and well combined, about 2-3 minutes.
4. Add the sifted powdered sugar and beat again until fully incorporated and the mixture is creamy.
5. Using a spatula, gently fold in the finely chopped dark chocolate and orange zest until they are evenly distributed throughout the filling.
6. Remove the chilled crust from the refrigerator. Spoon the ricotta filling into the crust, spreading it into a smooth, even layer.
7. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
8. Just before serving, sprinkle the top generously with chopped roasted pistachios and dust with a final shower of powdered sugar. Slice and serve chilled.

Variations

• For individual servings, press the crust mixture into the bottoms of 10 mason jars or dessert glasses and layer with the filling.
• Make a cannoli dip by preparing just the filling and serving it in a bowl surrounded by pizzelle cookies, waffle cone pieces, or graham crackers for dipping.
• Create a striped effect by adding a layer of mini chocolate chips between the crust and the filling, or by mixing half the chocolate into the filling and sprinkling the rest on top.
• Use a different crust base by swapping the graham crackers for crushed biscotti or vanilla wafers for an even more authentic Italian flavor.

Tips for Success

• Strain your ricotta: For the creamiest, non-grainy texture, place the ricotta in a fine-mesh sieve or cheesecloth over a bowl and let it drain in the refrigerator for at least 1 hour before using.
• Sift the powdered sugar: This prevents lumps in your filling and ensures a perfectly smooth consistency.
• Room temperature cream cheese is key: It will blend seamlessly with the ricotta without creating any lumps.
• Chill thoroughly: Don’t rush the chilling time. Letting the pie set overnight gives the best, cleanest slices.

Storage & Reheating

Store the pie, covered, in the refrigerator for up to 4 days. Add the pistachio topping just before serving to keep them crisp. This pie does not freeze well due to the dairy-based filling, which can become watery when thawed.

FAQ

Do I really have to strain the ricotta?

Yes, for the best texture. Pre-straining removes excess whey, preventing a watery filling and giving you the dense, creamy consistency of a traditional cannoli.

Can I use unsalted butter?

Yes. If using unsalted butter, consider adding a small pinch of salt to the crust mixture to balance the sweetness.

What can I use instead of orange zest?

Lemon zest is a fantastic alternative. For a different twist, you can use 1 teaspoon of pure vanilla extract or ½ teaspoon of almond extract.

How fine should I chop the chocolate?

Aim for small chocolate chips or a fine chop so that you get chocolate in every bite without large, hard pieces. A serrated knife works well for this.

Can I make this ahead of time?

Absolutely. This pie is an excellent make-ahead dessert. Prepare it completely 1-2 days in advance, cover, and refrigerate until ready to serve.

Why is my filling grainy?

This is usually due to cold cream cheese or un-strained ricotta. Ensure your cream cheese is truly at room temperature and that you’ve properly strained the ricotta to drain excess liquid.